Sautéed Zucchini and Bell Pepper Stir-Fry with Garlic and Basil
A vibrant and simple sauté of zucchini and bell peppers infused with garlic and fresh basil, perfect for a quick Whole30 vegetable side. This vegetarian (whole30, gluten free) ready in about 20 minutes pairs thinly sliced garlic cloves, chopped fresh basil leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium, sliced into 1/4-inch half moons zucchini
- 1 large, sliced into thin strips red bell pepper
- 1 large, sliced into thin strips yellow bell pepper
- 3, thinly sliced garlic cloves
- 1/4 cup, chopped fresh basil leaves
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until hot but not smoking. Add 3 thinly sliced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Add 3 sliced medium zucchini (1/4-inch half moons) and 1 large sliced red bell pepper plus 1 large sliced yellow bell pepper to the skillet. Stir frequently and cook for 6-8 minutes until vegetables are tender but still vibrant.
- Step 3: Season the vegetables with 1 tsp sea salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh basil leaves and cook for an additional 1 minute until the basil is wilted and aromatic.
- Step 4: Remove from heat and serve warm as a colorful side dish.
Frequently asked questions
How long does Sautéed Zucchini and Bell Pepper Stir-Fry with Garlic and Basil take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Zucchini and Bell Pepper Stir-Fry with Garlic and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced garlic cloves from drying out.
Can I substitute ingredients in Sautéed Zucchini and Bell Pepper Stir-Fry with Garlic and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Zucchini and Bell Pepper Stir-Fry with Garlic and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Zucchini and Bell Pepper Stir-Fry with Garlic and Basil whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
